Honmei Choco Truffles
Prep time: 
Total time: 
Yields: 28
Rich and creamy dark chocolate truffles.
  • 12 ounces good quality dark or bittersweet chocolate
  • 6 ounces heavy cream
  • Crushed graham crackers, sprinkles, cocoa powder, shredded coconut or chopped nuts (I used pistachios)
  1. Combine chocolate and heavy cream in a heat-proof bowl.
  2. Boil water in a pan. Water should be enough to cover quarter or half the height of the bowl. Once boiling, remove pan from stove then place on the kitchen counter.
  3. Submerge the heat-proof bowl on the hot water. Prevent hot water from getting inside of the bowl. Stir chocolate and heavy cream until smooth.
  4. Let the ganache cool completely before chilling. Refrigerate until hard enough to roll into balls.
  5. Using a sturdy measuring spoon, take 1 tablespoon of chilled ganache then roll into a ball. See notes below for a better way to do this.
  6. Roll the truffles in crushed graham crackers, sprinkles, cocoa powder or chopped nuts.
  7. Always keep the chocolate truffles in a covered container in refrigerator. Consume within a week.
Choose from the 4 melting methods I mentioned above. Since I used small amount of chocolate for this recipe, I chose method #3.

The warmth of our hands will make the truffles melt and sticky as we roll them into balls. What I always do is spoon them first into a large baking sheet or large plate, at least 1-inch apart. Freeze for 10 to 15 minutes then start to roll each spooned/mound of frozen ganache. Freeze the spooned ganache each time they get sticky. Freezing makes them easier to work with.

Total time includes preparation and cooling time.
Recipe by When Hungry at http://whenhungry.com/2017/02/11/honmei-choco-truffles/